Thai Lemongrass Sauce
talk2xuyen Tran
Serve this sauce with Sesame-Crusted Halibut or with any broiled or sauteed fish.
ingredients
- 1 tablespoon soybean oil or corn oil
- 1 stalk fresh lemongrass (tender inner part only) very thinly sliced
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 1/2 tablespoon grated fresh ginger
- 1/2 jalapeno pepper, coarsely chopped
- 1 tablespoon Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoons rice vinegar
- 1 small vine-ripened tomato
- 2 cups fish or vegetable stock
- 1 small fresh kaffir lime leaf, julienned or 1 teaspoon grated lime zest
directions
- 1
Heat the oil in a medium saucepan over medium heat until warm. Add the lemongrass, shallots, garlic, and ginger and cook, stirring , until soft, about 2 minutes. Mix in the jalapeno and red curry paste. Add the fish sauce, rice wine vinegar, tomato, stock, and lime leaf (if using lime zest, do not add it now). Turn the heat down to a simmer and cook, uncovered, for about 45 minutes.
- 2
Stir in the lime zest, if using, remove from the heat, and cool. The sauce can be made in advance and refrigerated in a tightly covered container for up to 3 days or frozen for up to 2 months.
Source: Susanna Foo Fresh Inspiration
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